Among the rows of all-purpose, pastry, cake, whole-wheat, and alternative flours (like almond and coconut) stands bright-blue canisters that look like they may have been there for decades. That's good ol' Wondra flour. I've walked past it for years, intrigued by the vintage-looking label but never enough to stop and really find out what it actually is and what makes it stand apart from the rest. Turns out it can do a whole slew of wonderful things, making it a worthy addition to your pantry.
What Is Wondra Flour?
Wondra flour is the brand name of a kind of instant flour. Since the brand is so widespread, the name Wondra tends to reference any instant flour when called for in recipes.
Instant flour is low-protein, finely ground wheat flour that has been pre-cooked and dried. While other flours can seize up and clump when heated or stirred into liquid and must be cooked to get rid of its raw taste, Wondra instantly dissolves in liquids and won't form lumps.
How to Use Wondra Flour
The most common use for Wondra flour is thickening sauces and gravies, since it won't form lumps. That's really just the beginning, though. Since it's a low-protein flour, it can be used like pastry flour to make a super-flaky pie crust. It can also be used to bread meat, fish, or vegetables, as it will give them an extra-light and crispy crust when fried or baked.
When making crepes, Wondra flour can replace all-purpose and the batter will only need to rest for 10 minutes rather than the 30 minutes or more usually asked for since it will instantly dissolve. Finally, if you are greasing and flouring cake pans, using Wondra helps evenly cover the pan and prevent clumps from forming. We're huge fans of this longtime kitchen staple and count it as such a bonus in the pantry.
How do you like to use Wondra flour?